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Lentil Salad with Tomatoes and Watercress

Leigh Beisch
Yield 6 servings (serving size: about 1 1/2 cups salad)
Rinse lentils well, and simmer them gently to reduce splitting. Check for doneness after about 18 minutes.

Ingredients

  • Vinaigrette:
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced capers, drained
  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • Salad:
  • 1 1/3 cups petite green or brown lentils
  • 2 bay leaves
  • 1/2 cup finely chopped celery, with some leaves
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 12 cherry tomatoes, halved
  • 1/4 cup chopped fresh chives, divided
  • 4 cups trimmed watercress

Nutrition Information

  • calories 208
  • fat 5 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1 g
  • protein 11 g
  • carbohydrate 31 g
  • fiber 8 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 210 mg
  • calcium 86 mg

How to Make It

  1. To prepare vinaigrette, whisk together all ingredients. Add salt and black pepper to taste.

  2. To prepare salad, combine 4 cups water, lentils, and bay leaves in a medium saucepan; bring to a boil. Reduce heat; simmer 18 to 20 minutes. Drain; discard bay leaves. Gently stir together lentils, celery, onion, parsley, and salt. Add tomatoes and 2 tablespoons chives. Drizzle with vinaigrette; toss gently to coat. Divide watercress evenly among 6 plates; top with 3/4 cup lentil mixture. Top with remaining 2 tablespoons chives.